I know…another dessert? Really? Trust me – this cake might be my best dessert to date! This was one of those experiments where the combination of two recipes resulted in something even greater than the sum of its parts!
I started with my Banana Bread Blondies recipe, added some Mocha Hot Fudge Sauce to the batter…and voila! A magical mash-up of banana bread, brownies, and chocolate cake. The result is soft and fluffy with just the right amount of chocolate, almond and banana flavor. I hope you love it!
Ultimate Low-Sugar Chocolate Banana Cake
Servings: About 12 servings
- 2 ripe bananas, mashed (about 1 cup)
- 1/2 cup Mocha Hot Fudge Sauce (chilled)
- 2 TBL smooth peanut butter
- 2 tsp coconut sugar
- 1 TBL olive oil (or substitute a neutral oil)
- 1/4 tsp almond extract
- 1/2 cup almond flour
- 3/4 cup brown rice flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips (vegan, if desired)
- Coarse sea salt for sprinkling on top (optional)
- Preheat your oven to 350°F and lightly coat an 8 x 8 baking dish with non-stick spray.
- In a large bowl combine the bananas, Hot Fudge Sauce, peanut butter, sugar, oil and almond extract and whisk until smooth. (You can also use an electric mixer on medium/low speed.) Don’t worry if there are some small lumps of banana in the batter!
- Add all remaining ingredients except the chocolate chips and coarse sea salt and mix until combined.
- Fold in the chocolate chips, then transfer the batter to your baking dish. Spread into an even layer and sprinkle lightly with sea salt (if desired).
- Bake for 25-30 minutes, or until the middle of the cake is cooked through (it will feel soft to the touch, but no longer sticky).
- Enjoy on its own, or serve with a dusting of powdered sugar or cocoa powder, or your favorite icing!
This cake keeps well at room temperature for 2-3 days.